Stovetop Macaroni and Cheese

A silky, glossy cheese sauce with tender, never mushy macaroni. My Stovetop Macaroni and Cheese is a perfect classic – and it just happens to be made in one pot. Butter, flour, pasta, milk, cheese and a few seasonings is all you need to make this epic classic that’s on the table in less than 20 minutes!

Of all the versions of Mac and Cheese I have, this Stovetop Macaroni and Cheese is the one that I use most frequently because the effort vs output is off the richter scale.

It would be easy to assume that I make this in one pot for convenience. But I swear to you, that’s not the reason why. Less washing up is a side benefit. The reason I make this in one pot is because the starch released from the pasta mixes in with the sauce and emulsifies it, creating a cheese sauce that is silkier and clings better to the pasta than making it the traditional way (i.e. cooking the sauce and pasta separately).

This isn’t just a theory of mine, it’s the proper way to make Italian pastas. The way Italians have been making it ever since the dawn of time. Every single pasta recipe on my blog is finished off by tossing the almost-cooked pasta in the sauce with a splash of pasta water. Doing this thickens the pasta sauce and it clings to every strand of pasta so you don’t end up with a pool of pasta sauce at the bottom of the bowl. I chatter on about this technique in every single pasta recipe I share. (See all my pasta recipes here!)

And by applying this same technique to Stovetop Macaroni and Cheese, the sauce comes out really luscious. Silky and glossy, and it clings to every macaroni. No gluggy sauce!!!

It’s not as simple as throwing everything into the pot and walking away. Because the sauce thickens as it cooks, it needs to be stirred frequently. Not constantly, but pretty frequently. A leisurely stir every now and then, taking a sip of wine in between and flicking through a magazine.

Now that’s a nice vision of preparing dinner, isn’t it?? (Just to be clear, that’s not what it’s like for me most nights….I wish it was!!)

I thought a cooking video would be especially useful for this recipe so you can see the thickness of the sauce when you take it off the stove. If there is one tip I’d give for Mac and Cheese – any Mac and Cheese, even baked ones – it’s this: take the sauce off the stove BEFORE it’s the consistency you want. The sauce continues to thicken as you stir it and serve it. And it thickens really fast.

So take it off the stove earlier, and if it’s still too thin for your taste, pop it back on later. ??

I know there are many fancy schamcny Macaroni and Cheese version “out there” in this big wide world. Truffled, Lobster (yes, really!), multiple types of cheeses, loaded with cream. The list goes on and on. And I’m definitely partial to playing around with Mac and Cheese myself.

But a real classic Macaroni and Cheese is something that everyone should know. I realise I’ve completely contradicted myself here because this is a one pot version which isn’t traditional! But the end result is absolutely bang on traditional – albeit a wee bit better, in my personal opinion, thanks to the Italians. 😉 – Nagi x

4.79 from 37 votes

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Stovetop Macaroni and Cheese

Prep Time

3mins

Cook Time

15mins

Total Time

18mins

This classic Macaroni and Cheese just happens to be made in one pot! Though made with the usual ingredients, the sauce is extra silky and glossy, and it clings to the macaroni without having to make make the sauce super thick because the pasta is cooked in the sauce. So there's no risk of gluggy Mac N Cheese or overcooked pasta. See video below recipe for quick visual tutorial (1 minute).

Course:
Dinner, Side

Cuisine:
Western

Servings: 5-6

Calories: 472kcal

Author: Nagi | RecipeTin Eats

Ingredients

50 g / 3 1/2 tbspbutter

3tbspflour

2cupsmilk(full fat preferred but low fat is ok)

2 1/2cupswater

250 g / 2 1/2 cupselbow macaroni, uncooked

3/4cupmozzarella cheese, shredded

1 1/2cupscheese (Cheddar, Colby, Gruyere), shredded (Note 1)

Salt and pepper

Seasonings (optional)

1tspgarlic powder

1/2tsponion powder

1/2tspmustard powder

Instructions

Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.

Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly.

Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.

Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.

Stir regularly as it cooks for 9 - 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked - tender but still firm. It should still be saucey at this stage and thinner than you want.

Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.

Serve immediately!!

Recipe Notes

1. I like to use a mix of mozzarella (because it melts so well) and some cheddar or tasty cheese for flavour. But you could just skip the mozzarella - I don't recommend using just mozzarella (not enough flavour).

Other options: Gruyere, Colby, Monterey Jack, Pepper Jack, Provolone can be used in place of the cheddar.

AUSTRALIA: Do not use Tasty Cheese! I have found that some brands can result in the sauce being a bit floury. Some are ok, some are not - safer to say don't use Tasty Cheese!

2. This recipe is pretty forgiving as long as you take it off the stove before the sauce reduces so much it disappears! The liquid to pasta ratio is such that by the time the liquid reduces down to make a sauce, the pasta is just cooked.

REMEMBER:* Pasta keeps cooking in the sauce after you take it off the stove. So take it off when it is still a teeny bit firm!* The sauce thickens ALOT after you take it off the stove when you stir the cheese in and simply by stirring it. It is better to take the pot off the stove too early than too late.

TROUBLESHOOTING:* If you take the pot off too late at the sauce becomes too thick, just add a splash of milk or water. Easy fix!* If you take it off too early, just pop it back on the stove.

3. I make my stovetop Mac and Cheese in one pot because I think it comes out better, using just the traditional ingredients. The reason is because the starch in the pasta releases into the sauce as it cooks, making it silky, glossy and it clings to the pasta. This is a technique used by Italians for all their pastas. Read more in the post!

4. My Baked Mac and Cheese is made differently, but you can bake this one too. Mix panko breadcrumbs with butter and parmesan, take the pot off the stove before it's done but enough sauce has reduced so the breadcrumbs will stay on top, then pop under grill/broiler for a few minutes. During this time the pasta will continue to cook. This recipe is very forgiving so don't stress if your timing is a bit out!

5. Nutrition per serving, assuming 5 servings. I only use a pinch of salt in this because I find the cheese is salty enough.

Related

Comments

This is really, really, really good and so easy to make. Can’t believe you cook the pasta in the same pan as the sauce; less washing up is always good.
I do recommend as Nagi suggests to stir it regularly, I find stirring and sipping wine goes hand in hand.

I never comment on recipes on Pinterest but I just wanted to let you know that I doubled this recipe and made it for my whole extended family while we were all settling my grandfather’s estate. It was a hit! Everyone at 2nds and 3rds. Granted I am a newlywed who’s only been living away from home and cooking for just myself and my husband for a little over a year. I did have to ask my brother for some clarifications on the recipe in regards to how to cook the flour and also if the milk should be boiling before I add the pasta. Anyways, huge hit for the 15+ people who all had it! Thanks! Will be using again for sure!!!

Hi Nagi!
I made the Mac and cheese recipe today following the instructions, but I think I may have left the noodles on too long. I added 2 splashes of milk after adding the cheese because it seemed very think! Now the Mac and cheese seems to have more of a frothy cheese sauce instead of a creamy cheese sauce. Is this expected? Or did I mess up by adding in the milk at the end? Thanks for your help!

Oh my goodness, this is THE BEST (and most helpful!!) recipe I’ve used for a one-pot mac and cheese. Being in college is rough, and I usually need recipes like this that can feed me for a few days while I’m balling on a budget. The garlic is a little stronger than I thought it would be, but it’s still excellent. I really loved the tips you gave- I would have kept cooking the macaroni until it was done instead of taking it off and letting the sauce finish cooking it. I want to add that the roux and seasonings make a difference- it’s a lot creamier and flavorful!

My Mother used to make her Mac &Cheese same way, but used the double boiler so it didn’t scorch on bottom. Using all of the seasonings will help give the flavor, especially the Dry Mustard. I’m happy to see this in the cookbook.

I came over to this recipe following a link from your baked version of Macaroni and Cheese.
The key is to use different kinds of cheeses, of course the ones you like. For me that would be cheddar and Gouda, I love these two!

This was very good! Excellent consistency. I however will cut garlic powder down to half a tsp as 1 tsp was too much for my palette. The hubs really liked it as well, he loved the garlic flavor. Next time I will top off with bacon. Such a good Mac n cheese recipe. Will be my go to.

Hi Nikki, I’m so glad you enjoyed the flavour! I’m surprised there was so much excess liquid, it evaporates so quickly towards the end and I don’t like soft overcooked macaroni so there’s not an excessive amount of liquid which would cause bloating. You used the same mac I used??? So strange! ? N xx

Love this. Used Gouda instead of Mozzarella because it was Christmas and I didn’t want to go shopping :). It was so delicious. My son, the consesuer of Mac and Cheese, was a huge fan. But honest, who doesn’t love pasta and cheese???

I love your recipes normally, but on this occasion I was completely disappointed with this one. I found the dish to be hugely lacking in flavour and so did my family. I followed the recipe as stated. I always like to try new dishes whether they result in a good dish or not. You never know until you try it! lol……Thanks for the recipe and I will keep following, because for the most part the dishes are fantastic. Thanks Nagi.

HI Brenda – I’m so sorry to hear that this didn’t work out for you. I am very surprised because there is a decent amount of cheese in this which provides plenty of flavour. What type of cheese did you use?? <3 N xx

Nagi, I cooked this for myself and husband for first time a followed yr recipe, it’s full of flavour and such an easy dish that my family will enjoy next week. Thankyou nagi as yr recipes are just wonderful. It’s lovely served with a salad.
Chrisi

I made the mac & Cheese the day after I commented and found it to be very good. My Neighbor loved it too! keep those meals coming, I live alone and relish simple meals! To think I always liked my Aunts Mac & Cheese better! No comparison!

This recipe is an absolute winner! I followed your instructions exactly. The mac & cheese has lots of flavor which is appreciated as I find that mac and cheese can be boring. Making it all in one pot was a bonus, I’m going to adapt some of my other mac & cheese recipes to this one pot cooking method. I would say that this recipe makes 3-4 main course servings. I served it with roasted Italian plum tomatoes topped with panko, butter and herbs.Thank you for a delicious, quick dinner!

Hi Nagi, I’ve been trying a lot of your recipes this past year…I have become a fan of yours. I love your one pot and easy recipes!!! I have always made mac N cheese from scratch and even taught my youngest son how to when he was in the 8th grade because he’d want it at least once a week!!! So I fell in love with your one pot mac n cheese….this stovetop recipe sounds good too, I will have to try it, but will have to pop it into the oven to broil the top…love the crusty melted cheese on top ;D

Hi Claire!! I do love a good baked Mac N Cheese….I was really tossing up whether to share a classic baked one (as opposed to the one pot baked one I’ve already shared) or this stovetop one. 🙂 I really love a crunchy panko butter parmesan topping, though I would never say no to melted cheese either!! N x

Hi Mai – happy to help! What do you mean by “I don’t know what the RATE between mozzarella and cheddar”? Do you mean you don’t know the difference? If so, the difference is that mozzarella is a great melting cheese that stretches but does not have as much flavour as cheddar. You can make this with just cheddar cheese or any other flavoured cheese that melts. There’s a list of them in the recipe notes. N x